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From: jin@hropus.UUCP (Jerry)
Newsgroups: net.cooks,net.rec.nude
Subject: Re: use for goose grease?
Message-ID: <286@hropus.UUCP>
Date: Sun, 16-Feb-86 13:01:22 EST
Article-I.D.: hropus.286
Posted: Sun Feb 16 13:01:22 1986
Date-Received: Mon, 17-Feb-86 05:40:40 EST
References: <147@lll-lcc.UUcp> <367@utastro.UUCP> <85@mit-amt.MIT.EDU>
Organization: Bell Labs, Holmdel, NJ
Lines: 12
Keywords: duck fat, goose grease
Xref: watmath net.cooks:6002 net.rec.nude:367

I too was going to reply sarcastically: why post a request about
goose fat to net.rec.nude?  But if you are serious about the request
I would say to be hesitent to use pan drippings for those recipes
that can be made with chicken fat but are not usually (I believe
Joy of Cooking has gingerbread and a few cookies) because pan
drippings are a less pure fat than properly rendered fat (also see
Joy of Cooking).  However, as a veggie, I know nothing of these things ...
(But I was an omnivore and my father loves "schmaltz" on rye bread.)

					Jerry Natowitz
					The Master Baker
					ihnp4!houxm!hropus!jin